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    Home » Recipes » One Pot or Pan

    Published: Nov 3, 2022 · Modified: Jan 30, 2023 by James Wythe · This post may contain affiliate links

    Sweet Potato Satay Curry

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    Sweet Potato Satay Curry in a bowl served with rice, lime and coriander. Bowl is displayed on a white marble background

    This Sweet Potato Satay Curry is such a comforting one-pot recipe that’s very easy to make with minimal prep. It serves 4 for just under 85p per person and will become a family favourite recipe. Why not try it for dinner tonight?

    Sweet Potato Satay Curry served cooking pot, topped with coriander and lime wedges. Pot is displayed on a white marble background.

    Recipe Difficulty – Easy

    Jump to:
    • Why this recipe works
    • Ingredients to make Sweet Potato Satay Curry
    • Substitutions
    • Variations
    • Instructions to make Sweet Potato Satay Curry
    • Leftovers
    • Recipe FAQs
    • Recipe
    • Reviews

    Why this recipe works

    This is the perfect vegan curry for the change in season as it’s hearty and filing! Plus, this Sweet Potato Satay Curry is the perfect recipe for planning ahead or meal prepping as it can be frozen and used later on.

    I was inspired to create this recipe as my Butternut Squash and Chickpea Curry recipe was so popular! However, I wanted to create a recipe with a little bit of a twist; the peanut butter adds so much flavour and cooking this curry in the oven really adds to the depth of flavour! Paired with the Best Gluten-Free Naan Bread… I guarantee you won’t look back, once you’ve tried it!

    Ingredients to make Sweet Potato Satay Curry

    Ingredients to make Sweet Potato Satay Curry laid out on a white marble background.
    • Sweet Potato – these have a mellow starchy flavour but with the sweetness an ordinary white potato doesn’t have, perfect for this recipe! If you have any spare try making my Peanut Sweet Potato Stew.
    • Vegetable Stock – adds body and depth to this curry recipe.
    • Coconut Milk – this makes the Sweet Potato Satay Curry really creamy, plus it pairs really well with the spices in this recipe. It also add an additional nutty flavour, which contributes to the satay flavours in the recipe.
    • Chickpeas – a great source of plant-based protein and adds some texture. I also use them in my Slow Cooker Chickpea Curry.
    • Onion – I’ve used a red onion in this recipe, however you could use a white onion if you preferred.
    • Peanut Butter – my hero ingredient for satay flavours in this recipe, adding peanut butter really takes this recipe to the next level. If you are a peanut butter lover, like me – check out my 10 Minute Peanut Butter Curry.
    • Garlic – adding garlic offers a gentle spice and adds more flavour.
    • Paprika – this adds more flavour and gives the satay curry a subtle smokey flavour.
    • Mild Curry Powder – the perfect combination of spices that add depth to the flavour of the Sweet Potato Satay Curry Recipe.
    • Turmeric – this has an earthy flavour, so really adds to the body of the curry.
    • Chilli flakes – adds a gentle and subtle heat.

    See recipe card for full information on ingredients and quantities.

    Substitutions

    • Chickpeas – You could replace chickpeas with any other white bean such as cannelloni beans or butter beans.
    • Sweet Potato – You could substitute this for butternut squash, however the texture may differ and the sweetness would be slightly reduced.
    • Peanut Butter – any other nut butter e.g. almond butter would also work well with this recipe.
    • Spices – I believe this spice variation works best, but if you wanted to avoid or add any additional spices then feel free to do so!
    • Rice – I tend to serve this curry with rice, but if you are looking for an extra protein hit then this could also be served with another grain such as quinoa. Check out my Quinoa recipe for a guide on how to cook the best quinoa.

    Variations

    • Deluxe – If you wanted to take this curry to the next level, I would pair this with the Best Gluten Free Naan Bread, if you have dinner guests and want this Sweet Potato Satay Curry recipe to not only taste good but also look top notch… top the curry with some roughly chopped coriander and lime wedges. You could even sprinkle some roasted peanuts on top as well!
    • Kid friendly – this curry is fairly mild, but if you have a child that is sensitive to spices, you could reduce the quantity of spices or remove the chilli flakes.
    • Spices – alternatively, if you prefer more spice, you could up use a hotter curry powder or increase the quantity of chilli flakes. If spice if your vibe, then you HAVE to try my 10 Minute Spicy Pasta!
    • Meat – if you aren’t vegan or vegetarian you could add chicken into this recipe.

    Instructions to make Sweet Potato Satay Curry

    chopped sweet potato, finely sliced garlic and onion cut into chunks displayed on a wooden chopping board with knife. Board is displayed on a white marble background.

    Step 1: Firstly, roughly slice the onion into chunks, chop the sweet potato into small cubes and finely slice the garlic.

    Chopped onions in a large pot, that have been cooked until they have slightly browned/charred. Displayed on a white marble background.

    Step 2: Add the roughly chopped onion to a large oven proof pot with oil to fry for 4-5 minutes until softening and going slightly charred.

    Pot displayed on white marble background with uncooked chopped sweet potato, onions, garlic inside.

    Step 3: Now add the garlic, sweet potato and spices and stir to combine together.

    large pot displayed on white marble background with uncooked chickpeas, cubed sweet potato and onion, dollop of coconut milk, vegetable stock cube and peanut butter.

    Step 4: Now add the drained chickpeas, coconut milk, 1/3rd can water (135ml), stock cube as well as peanut butter and stir to combine together.

    Simmering ingredients in a large pot. Pot is displayed on white marble background.

    Step 5: Once simmering transfer to the oven and bake at 200C/390F (fan oven) for 30 minutes. Meanwhile, boil rice to serve with the curry.

    Leftovers

    Store any cooled leftovers in an airtight container in your fridge for up to 3 days, or for up to 1 month in a freezer. You could also portion servings out into individual containers for meal-prep ahead of a busy week.

    Recipe FAQs

    Why do you bake this recipe?

    It adds such a delicious baked flavour in curries, try it! However, if preferred, you could just simmer on the hob for 20-25 minutes (until the sweet potato has softened).

    Is this Sweet Potato Satay Curry recipe spicy?

    No, I make all my dishes mild for all to enjoy. If you want to add more heat either use hotter curry powder or add more chilli flakes to taste.

    Can I add extra protein into this recipe?

    Absolutely, you can add chicken or tofu in before placing in the oven to bake or top with cooked prawns before serving. You could also swap rice for quinoa, for an added protein boost.

    What if I have a peanut allergy?

    Simply swap for an alternative nut butter, such as almond butter.

    Sweet Potato Satay Curry served in a bowl with rice, topped with coriander and lime wedges. Bowl is displayed on a white marble background.

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    Tried this Sweet Potato Satay Curry recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!

    P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!

    Recipe

    Sweet Potato Satay Curry displayed in a large pot with serving spoon. Pot is displayed on white marble background

    Sweet Potato Satay Curry

    This Sweet Potato Satay Curry is packed full of flavour and is a warming and comforting recipe to make. It can be made using just one pot or pan, is simple and easy to make and costs just under under 85p per person!
    5 from 14 votes
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    Print Pin Rate
    Course: Dinner, Lunch, Main Course
    Cuisine: Asian, Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4
    Calories: 327kcal
    Author: James Wythe
    Cost: £3.25

    Equipment

    • Chopping Board
    • Knife
    • large oven-proof pot

    Ingredients

    • 1 red onion
    • 3 garlic cloves
    • 1 tablespoon mild curry powder
    • 1 teaspoon paprika
    • 1 teaspoon turmeric
    • pinch chilli flakes
    • 1 sweet potato large
    • 1 can chickpeas drained
    • 1 can coconut milk
    • 1 vegetable stock cube/pot
    • 2 tablespoon peanut butter (crunchy or smooth)
    • rice to serve optional
    Metric – US Customary
    Prevent your screen from going dark

    Instructions

    • Firstly, roughly slice the onion into chunks, chop the sweet potato into small cubes and finely slice the garlic
    • Add the roughly chopped onion to a large oven proof pot with oil and fry for 4-5 minutes until softening and going slightly charred
    • Now add the garlic, sweet potato and spices and stir to combine
    • Then add the drained chickpeas, coconut milk, 1/3rd can water (135ml), stock cube as well as peanut butter and stir to combine together
    • Once simmering transfer to the oven and bake at 200C/390F (fan oven) for 30 minutes. Meanwhile boil rice to serve with the curry

    Notes

    Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
    Substitutions & Variations: I have included a list of these in the post above.
    To Store: In an airtight container in the fridge for 2-3 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave.
    To Freeze: Allow to cool, store in a sealed container in the freezer for up to 4 months. Defrost, and reheat until piping hot in a pot or microwave (you may need a splash of water).
    Tip 1: Try to chop the sweet potato into even size chunks so they cook evenly.
    Tip 2: If you love spicy curries then just up the curry powder or add in chilli flakes to taste.
    Tip 3: You can add chicken or tofu in before placing in the oven to bake or top with cooked prawns before serving. You could also swap rice for quinoa for an added protein boost.

    Nutrition

    Calories: 327kcal | Carbohydrates: 24g | Protein: 8g | Fat: 21g | Saturated Fat: 14g | Fiber: 7g | Sugar: 6g

    Please note that Nutrition information is a rough estimate

    Did you make this Recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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    Share it with your friends!

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      Recipe Rating




    1. Caroline says

      November 30, 2023 at 9:19 am

      Hi can I slow cook this recipe please Thanks Caroline

      Reply
      • James Wythe says

        November 30, 2023 at 10:19 am

        Hey Caroline, yes that would work. Just bung it all in and cook on low for 6 hours or high for 3.5 hours. Let me know how you get on 🙂

        Reply
    2. Lou says

      September 23, 2023 at 1:59 pm

      5 stars
      Just another excuse to make your naan bread-fabulous!!!

      Reply
      • James Wythe says

        September 25, 2023 at 11:24 am

        Thanks Lou 🙂 enjoy!

        Reply
    3. Nicole S says

      July 12, 2023 at 9:45 pm

      5 stars
      I love how easy and tasty this is! I added extra red pepper flakes for a bit more spice, and I had to stick to just the stovetop, but it came out great!

      The calories, though, are very different (about 100 calories) when I logged it in Noom. Maybe you used a light coconut milk? And you mention oil in the directions, but it’s not in the ingredient list; I used coconut oil but probably too much.

      Reply
      • James Wythe says

        July 14, 2023 at 10:07 am

        Thanks Nicole 🙂

        Reply
    4. Anne says

      April 05, 2023 at 8:36 am

      5 stars
      Loved this curry and so quick and easy to make! Cooking a batch of it today and will freeze in individual portions so my daughter can just take one out of her freezer when she fancies a curry!

      Reply
      • James Wythe says

        April 05, 2023 at 10:56 am

        Thank you Anne!!

        Reply
    5. Fiona says

      January 30, 2023 at 1:54 pm

      This sounds delicious, but when 1 tin of coconut milk contains 60g saturated fat, how can 1 portion only contain 1g of sat fat? My cholesterol is raised and I’m looking for “healthy” recipes so its important that this is accurate.

      Reply
      • James Wythe says

        January 30, 2023 at 3:30 pm

        Sorry Fiona, this was an input error. Fixed now 🙂

        Reply
    6. Gillian G says

      January 06, 2023 at 5:45 pm

      I made this today and really enjoyed it

      Reply
    7. Alicia says

      December 21, 2022 at 9:33 am

      5 stars
      Amazing recipe. James’ recipes that I’ve made so far have been nothing short of delicious and very easy to make.

      Reply
    8. Stacy says

      November 23, 2022 at 6:21 pm

      5 stars
      This was sooo good. And baking it really is such a great idea, it gave it such a nice flavor. A very easy and tasty curry for sure.

      Reply
      • James Wythe says

        November 24, 2022 at 2:53 pm

        Thanks Stacy 🙂 glad to hear you enjoyed!

        Reply
    9. Toni says

      November 15, 2022 at 6:29 pm

      5 stars
      Soooo easy to make, I made this before work this morning but it smelt so lovely my other half wanted some for breakfast! Absolutely delicious, honestly, it’s the best curry I’ve made for ages. I made more so I’ve got some for tomorrow

      Reply
    10. Kelly says

      November 15, 2022 at 9:26 am

      It was delicous

      Reply
    11. Sas says

      November 14, 2022 at 9:15 pm

      We loved it, and because I made double we had seconds and leftovers for lunch tomorrow

      Reply
    12. Donna says

      November 14, 2022 at 4:44 pm

      Amazing ! I added a few veggies that needed using up and served with brown rice

      Reply
    13. Cheryl says

      November 14, 2022 at 11:39 am

      Do you use the cheap peanut butter, I usually have the Whole Earth one which can be a bit dry.

      Reply
      • James Wythe says

        November 14, 2022 at 11:47 am

        I generally use something like manilife but to be honest any peanut butter would work fine. Whole Earth is a drier one but once mixed in will still be good 🙂 enjoy!

        Reply
    14. Ellen Doughty says

      November 08, 2022 at 3:37 pm

      5 stars
      I loved this recipe, it was warm, filling and comforting, just what I fancied on this wet and windy day. Thanks James!

      Reply

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    Hey, I’m James! A fully qualified Health Coach, Author and Professional Food Blogger with over 1 million followers. My aim is to inspire you to cook easy and delicious home cooked food. 12 years ago I fell seriously ill out of the blue which left me bed bound for 2 years and house bound for the next 4 years. I opened my blog in 2016 to share the easy allergy friendly recipes that I taught myself to cook.

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    Hey, I’m James! A fully qualified Health Coach, Author and Professional Food Blogger with over 1 million followers. My aim is to inspire you to cook easy and delicious home cooked food. 12 years ago I fell seriously ill out of the blue which left me bed bound for 2 years and house bound for the next 4 years. I opened my blog in 2016 to share the easy allergy friendly recipes that I taught myself to cook.

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